Lovin' Lemon Cupcakes

I have finally jumped on the band wagon (about five years late) and started a blog. *yay me*
This will be a blog about me and my adventures in CHINA!!  I am pretty sure I have found a way to get Blogger in China, so I will be able to post a lot... I hope.
Considering the title of this blog I thought, what better first post to have then a..... CUPCAKE RECIPE! I tried to replicate a post on one of my favorite blogs, Mybakingdom (warning: when you look at this blog you will gain weight). On her blog she shows every step of the process in a very cute professional way. I was planning on doing just that but due to a BIG mess, lots of napkins, and a few dirty words, you will only see the very beginning and the very end.

But let me tell you these cupcakes are divine.

Lovin' Lemon Cupcakes


Makes: 1 dozen

Cupcakes
1 1/2 cups all-purpose flour
1       teaspoon baking powder
1/2    teaspoon salt
2       ounces butter, at room temperature
2       ounces cream cheese, at room temperature
1       cup sugar
3       large eggs
2       tablespoons lemon juice
1/2    cup buttermilk
1/4    cup lemon juice (yes twice)
zest of one lemon

Lemon Curd
zest of 2 lemons
1/2    cup of lemon juice
1/4    cup sugar
1 egg + 1 egg yolk

Cream Cheese Lemon Frosting
2       ounces butter
4       ounces cream cheese, room temperature
1       tablespoon lemon juice
2       cups powdered sugar sifted

1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the 2 tablespoons of lemon juice and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the 1/4 cup lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.

3. Prepare the cream cheese lemon frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the lemon juice and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.

4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese lemon frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

yummy :)